Guy adds some sophistication to your average potato skins with the addition of creamy brie cheese, mushrooms and prosciutto! Get the recipe ▶ https://foodtv.com/3m69V55Subscribe to Food Network ▶ http://foodtv.com/YouTubeWe know one thing is certain — Guy Fieri's food is as fun, fearless and fundamental as his larger-than-life personality. We hope you're hungry, because this Guy's imagination knows no limits. Open wide for Guy's Big Bite!Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Elevated Potato SkinsRECIPE COURTESY OF GUY FIERILevel: IntermediateTotal: 1 hr 55 minActive: 1 hrYield: 4 servingsIngredientsCanola oil, for frying6 russet potatoes, scrubbed and washed 4 tablespoons (1/2 stick) unsalted butter2 leeks, cleaned, cut into 1/4-inch dice Kosher salt and fresh ground black pepper 2 cups sliced cremini mushrooms 1/2 teaspoon fresh thyme leaves 8 ounces Brie, cubed 8 thin slices prosciutto, torn 1/4 cup finely sliced fresh chives DirectionsPreheat the oven to 350 degrees F.Pierce the potatoes a few times with a fork, then place directly on the center rack in the oven. Bake until tender, about 1 hour.Meanwhile, melt the butter in a saute pan over medium-high heat. Add the leeks, 1 teaspoon salt and 3 or 4 turns pepper; saute until the leeks are wilted, 3 to 4 minutes. Add the mushrooms and thyme and saute until lightly browned, another 5 to 6 minutes. Remove from the heat and set aside.Halve the baked potatoes lengthwise and scoop out the flesh, leaving a 1/4-inch-thick shell. Set aside to cool. Reserve the potato innards for another use.Fill a deep, heavy pot with 3 inches of canola oil; heat to 350 degrees F on a deep-fry thermometer.Working in batches, fry the potato skins in the oil until crispy and golden brown, 5 to 6 minutes. Drain on paper towels.Arrange the fried potato skins, scooped-side up, on a baking sheet. Season with 1 teaspoon salt and 3 or 4 turns pepper. Fill the skins with the mushroom-leek filling and top with the Brie and prosciutto. Transfer to the oven and bake until the brie is melted and the prosciutto crispy, 6 to 8 minutes. Garnish with the chives and serve.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#GuyFieri #PotatoSkins #GuysBigBite #FoodNetwork Guy Fieri's Elevated Potato Skins | Guy's Big Bite | Food Networkhttps://www.youtube.com/watch?v=yTUB7imuFbo&feature=youtu.be
